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State of the art packaging

Meat Safety

Our state of the art packaging means you’ll never have to worry about meat quality again.

Provenance and quality assurance is an important consideration for customers at the time of purchase. At The Meat Club, we are proud to showcase products that are sourced from Australia, with partners that meet our strict criteria for food safety and animal welfare standards. Our premium cuts of chilled beef and lamb, as well as our frozen chicken, are pre-portioned and vacuum packed at our suppliers facilities in Australia, to seal in the freshness and maintain the premium taste and texture our members have come to enjoy. This is done in accordance to the highest Australian quality assurance measures. This also means no unnecessary handling and less contamination risk before it reaches our customers homes.

This form of packaging (technically speaking, ‘thermoform cryo-vacuum’) reduces atmospheric oxygen, limiting the growth of bacteria, while also preventing evaporation of volatile components and contaminants that erode shelf life and quality, from entering the product. This packaging goes a long way in assuring our members that product quality and food safety is maintained, while minimising cross-contamination of any kind.

In the case of our beef and lamb items, it is important to note that vacuum packed red meat may appear darker compared to meat stocked in a traditional butcher or supermarket, due to the removal of oxygen. However the meat quickly “blooms” to its natural bright red colour soon after opening, as oxygen comes into contact with haemoglobin within the muscle fires of the meat.

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